|Stages:||Monheimer Salt Sponge, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish||16-18 hours|
|Hands-on Time:||30-4o minutes|
|Yield:||Two 34 oz. (965 g.) loaves|
Pinzgau is in western Austria, bordered by Bavaria to the north, Switzerland to the west and alpine Italy to the south. Like most of the Alpine regions, its breads are typically mixed wheat and rye, and the rye flours are lighter than those in the north. Here, too, the use of bread spice (brotgewürz) – a 10-6-6-2 blend of caraway, anise, fennel and coriander, toasted and ground fine – is common, adding subtle notes of astringent, sweet and citrus to the breads.